Description
Deliciously creamy smoked trout fish pies topped with fluffy mashed potatoes and a hint of horseradish and dill, baked until golden and bubbling. A comforting and flavorful dish perfect for using leftover mashed potatoes.
Ingredients
Scale
Fish Pie Filling
- 1½ tbsp butter
- 3 tbsp flour
- 350ml full-fat milk
- 1–2 tbsp creamed horseradish (optional)
- small bunch dill, chopped
- 1 large bunch spring onions, chopped (reserve some for topping)
- zest of 1 lemon
- 2 x 175g packs smoked trout fillets, skin and bones removed, flaked into big chunks
Topping
- 450g leftover mashed potatoes
- remaining spring onions (from the bunch above)
Instructions
- Preheat the oven: Heat the oven to 200°C (180°C fan) or gas mark 6 to get ready for baking the pies.
- Make the roux sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux, ensuring it doesn’t brown.
- Add milk and thicken sauce: Gradually whisk in the full-fat milk and horseradish if using. Simmer the sauce, bubbling gently, for 2 minutes until thickened to a creamy consistency.
- Incorporate flavorings and fish: Stir in the chopped dill, three-quarters of the spring onions, lemon zest, flaked smoked trout, and season with salt and pepper to taste. Mix gently to combine.
- Prepare pie dishes: Pour the fish mixture evenly into four individual pie dishes or one large pie dish, spreading it out evenly.
- Prepare topping: Mix the leftover mashed potatoes with the remaining chopped spring onions.
- Assemble and bake: Spoon the mashed potato mixture over the fish filling to completely cover it. Place the pies in the preheated oven and bake for 15-20 minutes until the topping is golden brown and the filling is bubbling hot.
- Serve: Let the pies cool slightly before serving. Enjoy them warm as a comforting meal.
Notes
- For a different flavor, substitute smoked trout with hot-smoked salmon or a mix of prawns and smoked salmon trimmings.
- If fresh dill is unavailable, dried dill can be used but reduce quantity to 1-2 teaspoons.
- Leftover mashed potatoes work best for topping; ensure they are smooth for easy spreading.
- The optional horseradish adds a subtle heat and depth to the sauce; adjust to your taste or omit if preferred.
- This dish pairs well with steamed green vegetables or a crisp salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: smoked trout fish pie, fish pie, smoked fish, mashed potato topping, British comfort food, baked fish pie, horseradish sauce
